Baudelaire – Stanmore Pineapple Naturals (Microlot)from ₹555.00
- Producers: MSP Coffee
- Region: Yercaud, Shevaroys
- Type: 100% Arabica
- Roast Profile: Espresso Roast
- Altitude: 1220 – 1370 MASL
- Process: Pineapple Fermented Naturals
- Varieties: SL795, SL9
- Flavor Notes: Lychee, Kiwi, Strawberry Jam
“You have to be always drunk. That’s all there is to it—it’s the only way. So as not to feel the horrible burden of time that breaks your back and bends you to the earth, you have to be continually drunk.
But on what? Wine, poetry or virtue, as you wish. But be drunk.”
We’re adding coffee to that list with our specially curated lot of Pineapple Fermented Naturals from Stanmore Estate of MSP Plantations dedicated to the romance poet extraordinaire – Charles Pierre Baudelaire. He induced a sense of exoticism, ephemerality and sublimity into the simple, real experiences of everyday life. Baudelaire is an espresso roast driven by the objective of delivering a sweet and fruity punch elegantly revealing itself through a jammy texture and a scrumptious lychee note. Careful examination will bring hints of strawberry and kiwi to your attention. Mr. Baudelaire – the first modernist – crafted literary works that captured the changing nature of beauty in an urban metropolis. This lot of coffee is also a fierce project in modernism – a multi-layered and complex process of growth, harvest, processing and roasting through which we try to capture the changing nature of beauty in coffee and particularly the universe of espresso.
So be drunk, friend. You have to be always drunk. But on what? Wine, poetry, virtue or coffee, as you wish. But be drunk!
Process: Whole ripe cherries are handpicked and sorted after which they are triple rinsed to remove all impurities. These cherries are then fermented with single farm, single varietal hill pineapples which allow for consistent fermentation. Fermentation is allowed until the target pH readings are achieved. The brix of pineapples is measured and kept constant to ensure repeatability. Following fermentation, the produce is dried on raised tables under partial shade for a period of 18 to 24 days.